Mushroom Poblano Tacos #SundaySupper

09 March 2014

For this week's #SundaySupper theme, hosted by Tammi of Momma's Meals, we are going meatless. Personally, I couldn't be any happier because I'm always looking for new meatless recipes to serve during Lent for our meat-free Fridays.

The recipe I'm sharing today is one I make often, even when we're not observing Cuaresma (Lent). My favorite thing about these tacos, aside from their spicy and earthy flavor, is how incredibly easy they are to put together. All it takes is 3 ingredients: onion, mushrooms, and roasted poblano peppers. Recipes don't get much easier than that.

These tacos are so full of flavor, you won't even notice there isn't any meat in them.

Directions: Roast the poblano peppers on a comal or non-stick skillet over medium-high heat until completely blistered and charred all over. Place peppers in a plastic or paper bag and let sit for 10 minutes. (This allows the peppers to sweat, making them easier to peel.) Peel the charred skin from the peppers; remove the stems and seeds. Roughly chop the peppers; set aside. Heat the oil in a large skillet over medium-high heat. Add the sliced onion and saute for 2 minutes. Stir in the chopped poblano peppers and sliced mushrooms, saute until fully cooked. Season with salt.

Spoon a couple tablespoons of filling onto center of warm corn tortillas. Top with Pico de Gallo and crumbled queso fresco. Enjoy!

For more delicious meatless meal ideas, check out this week's #SundaySupper line-up:

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